Color of the invert syrup or color of the finished beer. I doubt much color would transfer to the finished beer unless you use a lot in a very light beer.

I'm concerned with the finished beer which is very light at 3.1 SRM (BS estimate). I know that the color of the syrup will mostly depend on how long I cook the sugar and acid. I'm more curious about the difference in the base sugars used (table vs. raw) and how that would likely impact a light ale.

You might notice a small difference in flavor. "Sugar in the Raw" is generally just large crystal table sugar with some molasses – residual sugar cane starches, proteins, etc. The color from invert sugar is due to caramelization – breakdown products of the sugar molecules. At higher concentrations, you could taste the difference.

I think you are asking what would the difference be between invert sugar made from table sugar and invert sugar from raw sugar in a beer. I'm speculating that there won't be much difference especially if the invert sugar is browned during inversion.

To me, light brown sugar ("Sugar in the Raw", turbinado sugar, demerara, etc) has a distinct, but light, molasses flavor compared to white sugar, so depending on the percentage you might pick up some of that flavor. If that's not the intent, you'd probably be better off with pure white sugar. Also, the sugar should invert well before it starts to caramelize, so if a light beer is important, definitely pull the sugar off the stove before it starts to color.

Supposedly invert sugar is easier for the yeast to digest. In my experience there was no difference when I tried it, from the results with regular sugar.

I've heard that before, but I'm skeptical at higher gravities. I think gravity is how brewer's indirectly measure osmolarity so at higher gravity, the osmolarity makes it increasingly difficult for yeast to regulate their internal environment. Invert sugars cause higher osmolarity at the same gravity since inverting creates a glucose and fructose from each sucrose.

I'm talking bout a 1.090 tripel. How much higher gravity do you think you need before you notice a difference in flavor or AA? I will say that incremental feeding (with sugar) has always given me a higher AA.

I'm talking bout a 1.090 tripel. How much higher gravity do you think you need before you notice a difference in flavor or AA? I will say that incremental feeding (with sugar) has always given me a higher AA.

Perhaps the different osmolarities of different sugars isn't important with incremental feeding as alcohol tolerance is more important. I was talking/thinking about the difference in yeast stress in worts of the same OG but with different osmolarity. Anyway, I was just speculating; I have no data.